Steam the shad roe by putting it between two pans with some
butter, pepper, and salt; when it is well done, crumb the roe up care¬
fully; add one tablespoon sherry, pepper, salt, and three tablespoons
rich thick hot cream sauce✪ Croquettes of Shad Roe a la Ericsson; take it with a spoon and put it on a
platter. When cold form the croquettes in a nice shape, pointed
at ends and thicker in centre. Dip in egg and bread crumbs and
AMERICAN COOK BOOK
fry in hot fat; garnish with lemons and parsley. Serve with a
rich supreme sauce, for dinner or luncheon, as a fish entree.
STRIPED BASS {Bar raye )
Bass — of which we have different kinds, such as striped bass, sea
bass, and black bass — is in season all the year round. By the
American people, striped bass is considered the best. It is much
used in different ways, for fancy dinners.
It is a good fish for boiling, broiling, baking, steaming, and frying
and the best for white mousses.
Bass varies considerably in size — small and large. A striped
bass weighing from four to six pounds is about the best.
Stuffed Striped Bass with Lobster a la Hammond
Bar raye , farci de Homard, a la Hammond
Split the bass and fix in the same way. [See recipe: Stuffed
Striped Bass a la Sicilienne.] Grind the meat from a 2-lb cooked
lobster through the machine about two or three times; mix it with one
and a half cups of the mousse of bass that has been made from part of
the bass; flavor with sherry, and color the shade of the lobster.
Mount this mousse on top of the half of bass, forming it nicely in
shape of a fish; then decorate the fish with the other white mousse
of the bass all around, forming a head; make an eye of lemon and
truffles and strips of the mousse meeting in the centre and going
down to each side, beginning at the head and going toward the tail.
This mousse is put on through a fluted tube. Cook in the oven,
well covered, with some sherry and butter✪ Stuffed Striped Bass with Lobster a la Hammond, in the pan from fifteen to
eighteen minutes. When done, place on a platter, garnish with
the lobster claws, lemon, and parsley. Serve with a lobster sauce
for dinner.
Boiled Striped Bass {Bar raye bouilli) a la Bregitta
Scale and wash well; curve the fish; put a toothpick in the head
and one in the tail and tie with a string to keep it in shape; put it
in a large fish kettle with some water, salt, and bay leaves; steam
— time according to the size of the fish. [For a 6-lb. fish let it
simmer slowly for about twenty-five minutes.] When done, lift
carefully from the pot; put it on a platter; pour some melted butter
over the bass and fill in the curve of the fish with tiny boiled
marbles of potatoes that have been put in some butter and sprinkled
with chopped parsley. Garnish the fish with lemons around and
THE SWEDISH, FRENCH, AMERICAN COOK BOOK
65
some parsley at its mouth. Serve for dinner with an egg sauce a la
Bregitta.
Steamed Striped Bass a la Anna Carin
Bar raye cuite a la vapeur, a la Anna Carin ✪ Bass Cutlets a la Lydie Mathilde
Page 93 · 6 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Steam the shad roe by putting it between two pans with some butter, pepper, and salt; when it is well done, crumb the roe up carefully; add one tablespoon sherry, pepper, salt, and three tablespoons rich thick hot cream sauce; take it with a spoon and put it on a platter. When cold form the croquettes in a nice shape, pointed at ends and thicker in centre. Dip in egg and bread crumbs and
fry in hot fat; garnish with lemons and parsley. Serve with a rich supreme sauce, for dinner or luncheon, as a fish entree.
STRIPED BASS {Bar raye )
Bass — of which we have different kinds, such as striped bass, sea bass, and black bass — is in season all the year round. By the American people, striped bass is considered the best. It is much used in different ways, for fancy dinners.
It is a good fish for boiling, broiling, baking, steaming, and frying and the best for white mousses.
Bass varies considerably in size — small and large. A striped bass weighing from four to six pounds is about the best.
Stuffed Striped Bass with Lobster a la Hammond Bar raye , farci de Homard, a la Hammond
Split the bass and fix in the same way. [See recipe: Stuffed Striped Bass a la Sicilienne.] Grind the meat from a 2-lb cooked lobster through the machine about two or three times; mix it with one and a half cups of the mousse of bass that has been made from part of the bass; flavor with sherry, and color the shade of the lobster. Mount this mousse on top of the half of bass, forming it nicely in shape of a fish; then decorate the fish with the other white mousse of the bass all around, forming a head; make an eye of lemon and truffles and strips of the mousse meeting in the centre and going down to each side, beginning at the head and going toward the tail. This mousse is put on through a fluted tube. Cook in the oven, well covered, with some sherry and butter, in the pan from fifteen to eighteen minutes. When done, place on a platter, garnish with the lobster claws, lemon, and parsley. Serve with a lobster sauce for dinner.
Boiled Striped Bass {Bar raye bouilli) a la Bregitta
Scale and wash well; curve the fish; put a toothpick in the head and one in the tail and tie with a string to keep it in shape; put it in a large fish kettle with some water, salt, and bay leaves; steam — time according to the size of the fish. [For a 6-lb. fish let it simmer slowly for about twenty-five minutes.] When done, lift carefully from the pot; put it on a platter; pour some melted butter over the bass and fill in the curve of the fish with tiny boiled marbles of potatoes that have been put in some butter and sprinkled with chopped parsley. Garnish the fish with lemons around and
some parsley at its mouth. Serve for dinner with an egg sauce a la Bregitta.
Steamed Striped Bass a la Anna Carin
Bar raye cuite a la vapeur, a la Anna Carin
Records on this page
Boiled Striped Bass a la BregittaCroquettes of Shad Roe a la EricssonStuffed Striped Bass with Lobster a la HammondBass Cutlets a la Lydie MathildeBass Coquilles a la RusseSteamed Striped Bass a la Anna Carin